Detection of Lard in Selected Food Model Systems Using Fourier Transform Infrared Spectroscopy

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Detection of Lard in Selected Food Model Systems Using Fourier Transform Infrared Spectroscopy

The determination of food authenticity and the detection of adulteration are major issues in the food industries, and are of concern among consumers.In some countries,the food manufacturers choose to blend vegetable oil with lard to reduce production cost because lard is the cheapest fat commonly a...

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Bibliographic Details
Main Author:	Zainul Abidin, Syahariza
Format:	Thesis
Language:	English English
Published:	2006
Subjects:	pork Lard - Food supply - technology development
Online Access:	http://psasir.upm.edu.my/id/eprint/140/ http://psasir.upm.edu.my/id/eprint/140/1/549090_t_fst_2006_7.pdf

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